OK 10 hr's later here they are so far. Feeding tonight when I get home
Top one is natural yeast from the air
Lower one is using bread yeast and this will be the first one I use in a few days
If anyone has thoughts please feel free to post
Tommy, the yeast/bacteria in your natural starter is already on the grains you used. Natural yeast from the air is a much longer process for activity from that source to start. As you use your starter(sourdough), it will become "local" as it picks up the natural/wild yeasts in the air in your area. If you maintain it for long enough, it will develop it's own character, unique to your area.